SIFAT MUTU FISIK MI BASAH BERBAHAN BAKU TEPUNG
BUAH CAMPOLAY (Pouteria campechiana) MASAK PENUH
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Institusion
Universitas Djuanda
Author
Purba, Risdelita
Subject
Q Science (General)
Datestamp
2022-03-29 03:59:01
Abstract :
ABSTRACT Risdelita Purba. B.1510420. Physical Quality of Wet Noodles Made from Fully?Ripe Canistel Fruit Flour (Pouteria campechiana). Under the guidance of Sri Rejeki Retna Pertiwi and Titi Rohmayanti. Fully-ripe canistel fruit can be processed into flour and used as raw material for gluten-free wet noodles making. This research was aimed to study the effect of ratio between mocaf with canistel flour and guar gum concentration on the physical quality of wet noodles. This research used two factors, first factor was the ratio between mocaf and canistel flour (70%:30%, 60%:40%, 50%:50%) and the second factor was guar gum concentration (0%, 1%, 2%) and was done in two replicates. Wet noodles analysis included cooking loss and texture profile including hardness, elasticity (cohesiveness), and stickiness (springiness). Results show that wet noodles with more canistel flour added in formula result in higher cooking loss, but the higher concentration guar gum added, it tends to reduce the value of cooking loss. Increasing concentration of canistel flour can reduce hardness, increase cohesiveness and springiness, while increasing concentration of guar gum can reduce harndness, increase springines and tend to increase cohesiveness of wet noodles. Keywords: fully-ripe canistel flour, guar gum, mocaf, wet noodles
ABSTRACT Risdelita Purba. B.1510420. Physical Quality of Wet Noodles Made from Fully?Ripe Canistel Fruit Flour (Pouteria campechiana). Under the guidance of Sri Rejeki Retna Pertiwi and Titi Rohmayanti. Fully-ripe canistel fruit can be processed into flour and used as raw material for gluten-free wet noodles making. This research was aimed to study the effect of ratio between mocaf with canistel flour and guar gum concentration on the physical quality of wet noodles. This research used two factors, first factor was the ratio between mocaf and canistel flour (70%:30%, 60%:40%, 50%:50%) and the second factor was guar gum concentration (0%, 1%, 2%) and was done in two replicates. Wet noodles analysis included cooking loss and texture profile including hardness, elasticity (cohesiveness), and stickiness (springiness). Results show that wet noodles with more canistel flour added in formula result in higher cooking loss, but the higher concentration guar gum added, it tends to reduce the value of cooking loss. Increasing concentration of canistel flour can reduce hardness, increase cohesiveness and springiness, while increasing concentration of guar gum can reduce harndness, increase springines and tend to increase cohesiveness of wet noodles. Keywords: fully-ripe canistel flour, guar gum, mocaf, wet noodles
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